Doesn't this just look lovely?
It's been a while for sure, there have been lots of changes, but the gluten-free cooking and baking hasn't changed at all, to be honest.
So with that said and done, let's be honest with each other, shall we? When one is diagnosed with gluten sensitivity and or celiacs disorder the first thing that comes to mind is bread and how we all will miss it. Fear no more, it's actually pretty easy, and there is a wonderful group on Facebook Gluten Free Bread Home Bakers.
There are many recipes in the group and you will want a digital scale to make it easier to follow the recipes since they are written in metric. You will also need to convert the baking time from Celsius to Fahrenheit. This beauty is called Roman's French White Bread.
I love the recipe and the crust is amazing and the inside is so soft and you seriously can't tell it's gluten-free.
Roman's French White Bread
Ingredients:
200g sorghum flour
100g potato starch
100g tapioca starch
30g ground potato flakes (potato flour, not potato starch)
25g psyllium husk powder
20g sweetener (honey, agave nectar, rice syrup, etc. or just sugar) I use 10g of sugar and 10g honey powder
20g vegetable oil (or any other shortening) I used salted butter and omitted the salt in the recipe
7g instant yeast I did about 8g cos shakey hands
12g salt
500g water I did my water about 110 F so as not to kill the yeast.
Directions:
All mixed together in a stand mixer for about 10 mins. Then let it rest for 30 mins. Shaped the loaf and let it raise in a Benetton or the mixer bowl for about 45 mins. Baked in a well preheated (250°C) (485 F) Dutch oven 30min covered, then in 230°C/450 F 20min without lid.
Note: I had to bake this with the lid off for 30 min, not 20 min. there will be many differences in ovens so be sure to have an oven thermometer.
I do hope you enjoy this, as much as I did!
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